FAQs
- What is your typical process for working with a new customer?
Typically an introductory to you, I want to hear about your special occasion and how I can help make it an unforgettable experience. Ideally, hop on a Zoom call, and from there, you can ask me anything you would like to know as well.
- What education and/or training do you have that relates to your work?
18 years working in various cusines from small mom and pop restaurants to 800 room resorts. I became a kitchen lead at 20, a kitchen manager at 22, my first sous chef job at 25 and at 27 was in a position to fully take over a kitchen as the head chef.
- How did you get started doing this type of work?
I started as a dishwasher when I was 13, and through years of hard work and lots of reading and practice, I am blessed to work in some great places with incredible people!